Preheat the oven
Season the meat with salt and freshly ground black pepper. Place the flour and meat in a plastic bag and shake it so that the meat is thoroughly covered.
Heat half the olive oil in a saucepan and brown half the meat over a high temperature until golden all over. Remove the meat, heat the remaining olive oil and quickly brown the remaining meat. Remove from the oil.
Fry the chopped carrot over a low heat in the same saucepan, scraping the bottom of the saucepan at the same time. Add the garlic, followed by the tomatoes, and stir-fry for another few minutes.
Add half the red wine, bring to the boil and allow to simmer for about 10 minutes. Add the stock, tomato paste, bay leaves and bouquet garni, as well as the remaining wine. Return the meat to the saucepan. Bring the mixture to the boil, remove the saucepan from the plate, cover with the lid and then place in the oven for 2-2½ hours until the meat is soft and tender. (Instead of placing the saucepan in the oven, you can also leave it to simmer on a stove plate over a very low heat.) Lift the lid occasionally to stir the stew and make sure that there is sufficient cooking liquid.
Cook the baby onions for about 10 minutes in water, drain and allow to cool.
Fry the bacon in a frying pan until golden brown and crisp. Drain. Fry the baby onions in the bacon fat until golden brown (add butter, if necessary). Add the bacon, baby onions and mushrooms to the meat in the casserole dish for the last 30 minutes of the cooking time. Taste and season if necessary.
Sprinkle parsley and croutons on top and serve with creamy mashed potatoes.Words and image: Home
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